Deep-Dish Italian Meat Pie

Recipe

Deep-Dish Italian Meat Pie

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Two crust pie filled with cheese, ham, tomatoes, and spinach

User Rating

3.1 out of 5 stars
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31 ratings

Recipe Data

10
Servings
1hr
Prep
1hr40min
Total

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    Description

    The crust on this pie is more like pizza crust than pie crust. It's easy to make your own, but if time's not on your side, you can use Hy-Vee pizza crust dough. You'll need two tubes. 

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 (1/4 oz) pkg quick-rise yeast
    ¾ c. warm water (105 to 115 degrees)
    1 ½ tbsp. plus 2 tsp Hy-Vee Select olive oil, divided
    1 ½ c. Hy-Vee all-purpose flour
    ¾ c. Hy-Vee whole wheat flour
    ¼ tsp. Hy-Vee salt
    1 c. chopped red onion
    2 clove(s) garlic, minced
    6 c. packed fresh spinach
    2 tsp. Hy-Vee dried basil
    1 lbs. Di Lusso sliced provolone cheese
    ⅓ lbs. Di Lusso pastrami
    ⅓ lbs. Di Lusso honey roasted ham
    ⅓ lbs. Di Lusso hard salami
    1 (12 oz) jar roasted red peppers, drained, patted dry with paper towels and cut into strips
    1 Hy-Vee large egg, beaten

    Directions

    1. To make dough, dissolve yeast in warm water in a large bowl. Stir in 1-1/2 tablespoons olive oil. Stir in all-purpose flour, whole wheat flour and salt. Turn out onto a lightly floured surface and knead 5 minutes. Place in lightly greased bowl, cover with a tea towel and let rise 45 minutes or until doubled in size.
    2. Meanwhile, heat remaining 2 teaspoons olive oil in a medium skillet over medium heat. Cook onion and garlic for 3 minutes or until tender. Add spinach and basil; cook about 5 minutes more or until all moisture is evaporated. Set aside.
    3. Preheat oven to 400 degrees. Lightly grease a 9-inch cake pan.
    4. Punch down dough; divide dough into two parts, with one part being twice the size of the other. Cover and let rest 5 minutes. Keeping smaller portion covered, roll out larger portion of dough to a 12-inch circle on a lightly floured surface. Fit into prepared pan with dough overlapping edges evenly. Layer one-third of the provolone, one-third of the pastrami, one-third of the ham, one-third of the salami, one-half of the roasted red peppers and one-half of the spinach mixture. Repeat layers once. Top with remaining meat and provolone.
    5. Roll out remaining dough portion to a 10-inch circle. Place on top of cheese. Pinch dough together at edges. Using a sharp knife, cut 3 or 4 slashes in dough. Brush with beaten egg. Bake 35 to 40 minutes or until crust is golden brown. Cool 10 minutes. Cut into wedges; serve warm.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 90mg
    • Sodium: 990mg
    • Total Carbohydrates: 28g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 50%
    0%
    Iron 15%
    0%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.